The only modification I made on this recipe was that I didn't use the turbinado sugar since I couldn't find the ingredient, though I think the only reap purpose of it was additional sweetness to carmelize on the top. I felt the dish was pretty sweet as it was, but if you can find that sugar, more power to you!
Pear and Gruyere Strata (serves 6-8 people)
Directions:Combine pear, butter, and one tablespoon sugar in a large bowl; toss gently.
Arrange half of bread in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spoon pear mixture evenly over bread; top evenly with cheese. Arrange remaining bread over cheese.
Combine the remaining five tablespoons granulated sugar, milk, egg substitute, and cinnamon, stirring with a whisk. Pour milk mixture over bread, pressing down to submerge. Cover and chill 8 hours or overnight.
Preheat oven to 350°.
Uncover dish. Sprinkle turbinado sugar evenly over bread. Bake at 350° for 55 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes. Cut into 6-8 pieces; drizzle with syrup.